Pecan Chew
Pecan Chews are a rich, caramel-like candy loaded with toasted nuts. This simple stovetop recipe creates a sweet confection that is boiled to the hard-ball stage before being cooled and cut into bite-sized pieces.
O rețetă originală de Forkin
- Durată totală
- 2 ore 35 min.
- Porții
- 12
- Dificultate
- Medie
- Per porție
- 220 kcal
Informații despre alergeni: poate conține lapte, nuci și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
candy
- 57 gunsalted butter
pan preparation
- 0,5 lingurițăunsalted butter, softened, for greasing
Ingrediente
- 0,5 canăgranulated sugar
- 0,25 canălight brown sugar, packed
- 0,33 canălight corn syrup
- 0,66 canăevaporated milk
- 3 lingurăwater
- 0,25 lingurițăsalt
- 0,13 lingurițăbaking soda
- 1,33 canăpecan, roughly chopped
Ustensile
silicone spatula · 8x8 inch baking pan · cutting board · knife · candy thermometer · heavy-bottomed saucepan
Mod de preparare
Pas cu pas
- 1
Thoroughly grease an 8x8 inch (20x20 cm) baking pan with the softened butter and set it aside.
Aproximativ 2 min.
Nota bucătarului: Lining the pan with parchment paper after greasing can make it easier to lift the candy out later.
- 2
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, corn syrup, evaporated milk, water, salt, and the butter designated for the candy.
Aproximativ 3 min.
- 3
Place the pan over medium heat and stir constantly with a silicone spatula until the sugar has completely dissolved.
Aproximativ 5 min.
Nota bucătarului: Make sure no sugar crystals are stuck to the side of the pan to prevent crystallization.
- 4
Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom.
Aproximativ 1 min.
- 5
Bring the mixture to a boil, then reduce the heat slightly to maintain a steady boil, stirring occasionally to prevent scorching.
Aproximativ 2 min.
- 6
Continue cooking, monitoring the temperature closely, until the thermometer reaches the hard-ball stage, 260°F (127°C).
Aproximativ 10 min.
Nota bucătarului: This stage is crucial for the final texture, so do not rush it or leave the pan unattended.
- 7
Immediately remove the pan from the heat once it reaches the target temperature.
- 8
Carefully stir in the baking soda; the mixture will foam up.
Aproximativ 1 min.
Nota bucătarului: Work quickly in the next steps as the candy will begin to set.
- 9
Add the chopped pecans and stir vigorously for about one minute until they are evenly incorporated.
Aproximativ 1 min.
- 10
Quickly pour the hot candy mixture into your prepared baking pan.
Aproximativ 1 min.
- 11
Use a spatula to spread the mixture into an even layer before it starts to harden.
Aproximativ 1 min.
- 12
Let the candy cool completely at room temperature for at least 2 hours, or until firm to the touch.
Aproximativ 2 ore
Nota bucătarului: Do not refrigerate to cool, as this can affect the texture.
- 13
Once fully cooled and firm, turn the slab of candy out onto a cutting board and use a large, sharp knife to cut it into bite-sized pieces.
Aproximativ 5 min.
Nota bucătarului: If the candy is difficult to cut, you can lightly score the top when it's partially set.
Per porție
Valori nutriționale
- Calorii
- 219,8kcal
- Proteine
- 2,1g
- Carbohidrați
- 22,8g
- Grăsimi
- 14,2g
- Fibre
- 1,3g
- Zahăr
- 21,4g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store in an airtight container at room temperature with wax paper between layers to prevent sticking.
Serve at room temperature.